Pozole Rojo

by Jules Moreau

4 servings

Meat and Stock

• 680 gboneless pork shoulder
• 225 gcountry-style pork ribs, with shoulder bone
• 340 gpig trotter
• cold water, to cover by an inch
• ≈ 120 gyellow onion
• ≈ 4.5 ggarlic
• 0.1 gwhole black peppercorns
• ≈ 0.2 gbay leaves
• ≈ 8 gkosher salt

Chile Broth and Pozole

• ≈ 9 gdried guajillo chiles
• ≈ 17 gdried ancho chiles
• 57 gyellow onion
• ≈ 9 ggarlic
• ≈ 7 gcanola oil
• ≈ 575 gcooked dried hominy, or drained canned hominy

Garnishes

• thinly sliced green cabbage or iceberg lettuce
• red radishes, thinly sliced
• white onion, finely chopped
• dried Mexican oregano
• lime wedges or halves
• fresh cilantro
• firm-ripe avocado, diced
• crumbled Cotija or queso fresco
• sour cream
• tostadas, corn tortillas or tortilla chips